I always love hearing what kind of produce folks need recipes for. My latest request was for a fennel recipe. Depending on where you’re located, fennel is a completely underutilized winter/spring vegetable. This celery like bulb is crisp, slightly sweet, and tastes of anise. Here is a quick, simple, and light recipe for roasted fennel and tomatoes. It makes a great side dish or you can serve it tossed with a pasta.
Roasted Fennel & Tomatoes
- 3 tablespoons olive oil
- 3 cloves of garlic, minced
- 1 pint cherry tomatoes, halved
- 1 bulb fennel & stems, halved & sliced
- 1/2 an onion, sliced
- 1 teaspoon dried oregano
- Salt & Pepper to taste
- Grated parmesan (optional)
- Preheat oven to 425 degrees.
- In a roasting pan or baking sheet, toss the onion, garlic, fennel, and tomatoes with the olive oil, oregano, salt, and pepper.
- Place pan in oven and roast for roughly 45 minutes or until tomato edges start to brown. Make sure to stir every 20 minutes.
- Remove from oven. Top with freshly grated parmesan and serve.
Notes: When chopping the fennel, use some of the feathery fronds, you don’t have to use all of them. You can add a little red pepper flakes if you’d like some kick. I highly recommend adding a little freshly grated parmesan at the end.
If you are interested in putting in a recipe request, let me know! Shoot me a message through the contact form or comment below!